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Roast pumpkin

Roast pumpkin with whole faro, date molasses and house Stracciatella

Pre heat oven to 180 degrees
Remove pumpkin form bag and place on a tray, cook for 15 minutes
In a medium pot on a gentle heat, warm farro in stock carefully adding butter or oil until you achieve a “risotto” like consistency 
Pour farro onto serving plate and place pumpkin on top, dressing with Stracciatella and date molasses, and finishing with seeds, date pieces and dill
Serves 2.
Pair it with Estate Pinot Noir / Reserve Pinot Noir
$26.00
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Pre heat a non- stick pan with a little olive oil on a medium heat 
Add gnocchi to pan and colour to desired level, turn pan down slightly 
Add Varacruz sauce warming thru gently
To finish add a knob of butter or a splash of good oil
Pour onto serving plate and garnish with soft herbs and chilli 
Serves 2.
Pair it with Estate Pinot Noir / Reserve Pinot Noir
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